• 3 medium cucumbers, peeled, sliced into thin rounds
  • .5 medium sweet onion, sliced thinly
  • .25 cup cider vinegar
  • .25 cup sugar
  • salt and pepper to taste
  1. Mix all together and refrigerate for at least two hours before eating.


Notes: If the cucumber seeds are large or tough, cut the cucumber in half lengthwise and scoop out the seeds before slicing. This salad is excellent with grilled meats and most other summertime fare.

 SOURCE: Original recipe
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